Serves 4
20 min
Crab & Avocado Nachos
Recipe GLPR2bd42e59850284
Crispy tortilla chips layered with a warm, savory mixture of jumbo lump crab meat, golden-roasted corn seasoned with cumin and chili powder, and creamy sour cream. Topped with melted white cheddar cheese, crispy bacon, fresh chives, and buttery avocado slices. A sophisticated yet easy appetizer with bold flavors and satisfying texture.
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Ingredients
tortilla chips
1 teaspoon butter
1 teaspoon oil
1 can (about 15 oz) sweet corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 lb jumbo lump crab meat
½ cup sour cream
¼ cup chopped fresh chives
½ cup shredded white cheddar cheese
1 slice bacon, chopped
1 avocado, sliced
Directions
Preheat your oven to 450°F (230°C). Cook the chopped bacon in a skillet over medium-high heat until crispy, then transfer to a paper towel to drain and set aside.
In the same skillet, melt the butter with the oil over medium-high heat. Add the drained corn, chili powder, and cumin, stirring occasionally until the corn begins to brown and caramelize slightly, about 4–5 minutes.
Gently fold the crab meat into the corn mixture, then stir in the sour cream and half of the chopped chives. Reduce heat to low and warm through for 3–4 minutes, stirring gently to avoid breaking up the crab meat.
Arrange a single layer of tortilla chips on a baking sheet lined with foil. Spoon half of the crab and corn mixture over the chips, then sprinkle with half of the shredded cheese. Add another layer of chips on top, then distribute the remaining crab mixture and cheese.
Place the baking sheet under the broiler for 3–5 minutes, watching carefully, until the cheese is melted and lightly bubbly.
Remove from the oven and immediately top with the reserved chives, crispy bacon pieces, and fresh avocado slices. Serve warm.
